I've done quite a lot of them, they work out just fine. You can treat it just like a pork ham as far as your favorite curing & smoking procedure and it will be very similar in end product. You can also treat it as pork ham but 'overcook' it. Instead of taking it to 145-150F on a hot smoke, take it to 160-165 and use it as a 'dried beef' product. Think of high-end chipped beef, like used as thin sliced lunch meat or in SOS. Thinly sliced, the fully cooked adn slightly dried deer has a fantastic flavor and a dense enough grain that it takes to thin slicing perfectly.